Homemade Almond Milk

5 from 1 vote

Homemade almond milk is a great plant-based alternative to cow’s milk. The recipe halves easily for individuals. This recipes takes 12-24 hours of soaking time and just a minute to make. If you like thick creamy almond milk, use it as is. If you like it thinner, strain through a nut milk bag. They are available at many health food stores and online. See my note at the end on sweetening or flavoring your milk.

Prep Time5

Cook Time0

Soaking time8

Total Time8 5

Course: Beverage

Cuisine: American

Servings: Yield 1 quart

Calories: 122kcal

Author: Sally Cameron

Equipment

High speed blender

Ingredients

6 ounces raw almonds
Filtered water to cover the almonds for soaking
4 cups fresh filtered water for pureeing

Options

A splash of vanilla or almond extract optional for flavoring

Instructions

Place almonds in container and cover with water. Cover and refrigerate for 8-24 hours. Strain off soaking water. Pour soaked almonds and fresh filtered water into a high-speed blender with a tight fitting lid and process for 60 seconds on high. Start slow and build up the speed. Refrigerate and use within 3-4 days. Stir each time you use as it settles.

Notes

Depending on the capacity of your blender and your volume needs, try these ratios. The water listed is not the soaking water, but the final water used to make the milk.

9 ounces almonds to 6 cups water.
7 ½ ounces almonds to 5 cups water.
6 ounces almonds to 4 cups water (1 quart).
4 ½ ounces water to 3 cups water.

Flavoring options: Cacao powder, match powder, vanilla extract, almond extract.

Sweetening options: brown rice syrup, liquid stevia, maple or honey, or a zero-sugar sweetener such as a monk fruit/allulose blend or a monk fruit simple syrup, or soft pitted dates.

Nutrition